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But the night before Jason Dufner played his second round, in which he scored a record-setting 63, Piazza had cooked him ravioli with meatballs for dinner. Dufner went on to win the PGA Championship at Oak Hill Country Club in Pittsford.

Piazza was not allowed to tell people until after the fact, but he worked as Dufner’s personal chef last week, cooking in a home that Dufner rented.

Piazza, who lives in Greece but does most of his catering in Pittsford, made dinner for Dufner, wife Amanda and his caddy, personal trainer and agent at a rental house in Pittsford.

“They gave me a basic menu, and I worked from there,” Piazza says. Basic meant that they would request chicken one night, beef another. On Wednesday, Dufner had requested pasta for Thursday dinner, telling Piazza that he often feels comfortable eating a nice plate of pasta.

Piazza made sure most of the ingredients and products he served were locally grown or made. The Dufners were “very interested” in learning about them, Piazza said.

The local food for the Dufner entourage included breads from Flour City Bakery, granola from Small World Foods, truffles from Hedonist Artisan Chocolates, poultry from Fare Game Foods, goat cheese from First Light Creamery and fresh fruits and vegetables from area farms.

The chef cooked on site every night for dinner. He was not there for breakfasts, but he made sure the kitchen was well-stocked with locally grown berries, apricots and other foods so the Dufners did not have to stop on their way to the greens for food. Oak Hill handled lunches, Piazza said.

When Amanda Dufner requested a meal with sweet potatoes, for example, Piazza came up with a quesadilla appetizer with sweet potatoes, goat cheese, cilantro pesto and duck breast.

Piazza is not sure exactly how he landed the job. He was surprised when a sports management group from Cleveland called him a while back.